Another revolting 1970s recipe from my complete set of Good Housekeeping cookery cards; beautifully photographed in full colour with wipe-clean surfaces, they are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.


1 onion, peeled and finely chopped
2 tbsp olive oil
¼ pint dry white wine
bouquet garni
clove of garlic, peeled
salt and freshly ground black pepper
1 lb. button mushrooms, de-stalked
½ lb. tomatoes
chopped parsley


Sauté the chopped onion in the oil until soft but not coloured. Add wine, bouquet garni and garlic. Season with salt and pepper.

Wipe the mushrooms. Peel, halve and pip the tomatoes. Add to the onion mixture.

Cook gently, uncovered, for about 10 minutes.

Remove from the heat, allow to cool. Remove herbs and garlic, if wished add 2 more tbsp olive oil.

Serve chilled, sprinkled with chopped parsley.